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Raw broccoli salad in a beige bowl.

Vegan Raw Broccoli Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Alexandra Shytsman
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 4-6 servings 1x
  • Category: Side Dish
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegan


A mayo-less raw broccoli salad that’s as easy to make as throwing a bunch of stuff in a bowl (literally).


  • 1/2 medium red onion, cut into thin halfmoons
  • 3 cups roughly chopped broccoli (about 1 medium head)
  • 1/2 cup pitted kalamata olives, halved lengthwise
  • 1/4 cup sliced almonds, toasted* (see substitutions below)
  • 1/4 packed cup parsley, roughly chopped
  • 1 small garlic clove, grated, crushed, or finely minced
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon Dijon mustard*
  • 1 teaspoon maple syrup or honey
  • 1/4 teaspoon fine sea salt
  • Freshly ground black pepper


  1. Place the onions in a small bowl, cover with cold water, and set aside for at least 10 minutes while you prep the other ingredients.
  2. In a large bowl, combine the broccoli, olives, almonds, and parsley.
  3. In a small bowl, whisk together the garlic, vinegar, oil, mustard, maple syrup, salt, and a generous amount of black pepper.
  4. Drain the onions and add to the broccoli mixture.
  5. Pour the dressing over the vegetables and toss vigorously to coat everything evenly. Taste and adjust the seasonings if needed. Let stand for 15 minutes before eating.


  • To toast raw almonds, put them in a dry skillet over low heat and cook, tossing frequently, until fragrant – 3 to 5 minutes. As a sub, you can use chopped walnuts, pecans, pistachios, or sunflower seeds. 
  • Brown or whole grain mustard also OK.


  • Serving Size: 1/4 of the recipe
  • Calories: 170
  • Fat: 13.7 g
  • Carbohydrates: 8.9 g
  • Fiber: 3.1 g
  • Protein: 3.4 g
Tofu with tomatoes.

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